Culinary Reactions : or modify a recipe you...

Culinary Reactions : time you follow or modify

Culinary Reactions are experimenting with acids and bases, emulsions and suspensions, gels and foams....

Author : Simon Quellen Field

suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds,

Publisher : Chicago Review Press

denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial

1569769605

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1569769605

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microbial life while suppressing harmful microbes. And unlike in a laboratory, you

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Molecular Gastronomy : popular french television personality, a bestselling cookbook...

Molecular Gastronomy : renowned chemist, a popular french television personality,

Molecular Gastronomy bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only...

Author : Hervé This

famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy,

Publisher : Columbia University Press

person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments

0231508077

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0231508077

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he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses

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Gut Reactions : body works—how it reacts to food, exercise, nutrition,...

Gut Reactions : how the human body works—how it reacts to

Gut Reactions food, exercise, nutrition, and the environment? While most of us have read about...

Author : Simon Quellen Field

of us have read about at least one fad diet, we're left wondering

Publisher : Chicago Review Press

fad diet, we're left wondering about the greater biochemistry, psychology, sociology, and physiology

1641600039

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1641600039

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and physiology of the obesity crisis in the United States. Gut Reactions by

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Cooking As A Chemical Reaction : culinary science with experiments provides experiments geared...

Cooking as a Chemical Reaction : a chemical reaction: culinary science with experiments

Cooking as a Chemical Reaction experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and...

Author : Z. Sibel Ozilgen

dietetics, food science and technology, and gastronomy programs. It is intended for students with

Publisher : CRC Press

It is intended for students with limited scientific background who are studying different aspects

1466554819

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1466554819

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studying different aspects of food preparation and processing. The text uses experiments and experiences

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Why There's Antifreeze In Your Toothpaste : antifreeze is a component of toothpaste and...

Why There's Antifreeze in Your Toothpaste : club explaining why antifreeze is a component

Why There's Antifreeze in Your Toothpaste toothpaste and how salt works in shampoo, this fascinating handbook delves into the chemistry of everyday household...

Author : Simon Quellen Field

fascinating handbook delves into the chemistry of everyday household products. Decoding more than 150 cryptic ingredients, the

Publisher : Chicago Review Press

household products. Decoding more than 150 cryptic ingredients, the guide explains each component's structural formula, offers synonymous

1569766827

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1569766827

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each component's structural formula, offers synonymous names, and describes its common uses. This informative resource can serve

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Chemistry In Your Kitchen : book is a fascinating read for anyone...

Chemistry in Your Kitchen : meal preparations, this book is a fascinating

Chemistry in Your Kitchen for anyone interested in the science behind cooking....

Author : Matthew Hartings

Publisher : Royal Society of Chemistry

1782623132

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1782623132

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The Chemistry Of Cooking : for others who want to...

The Chemistry of Cooking : technology and also for others

The Chemistry of Cooking gain some idea of what takes place during the preparation of...

Author : A. Coenders

the preparation of ingredients. In addition, an indication is given of

Publisher : Parthenon Publishing

is given of what subsequently takes place in our digestive systems.

9781850702269

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9781850702269

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BOOM : developed during the tang dynasty in...

BOOM : explosive, was originally developed during the

BOOM in China, in the seventh century. It was a crude mixture at first, but over time chemists...

Author : Simon Field

a crude mixture at first, but over time chemists discovered the optimum proportion of sulfur, charcoal, and

Publisher : Chicago Review Press

chemists discovered the optimum proportion of sulfur, charcoal, and nitrates, as well as the best way to

9781613738054

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9781613738054

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well as the best way to mix them so that the particles of each component were tiny

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The Kitchen As Laboratory : only recently begun to deconstruct...

The Kitchen as Laboratory : and scientists have only recently

The Kitchen as Laboratory food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs...

Author : César Vega

In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses

Publisher : Columbia University Press

scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of

023152692X

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023152692X

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and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers

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Electronics For Artists : hang on a wall, and with...

Electronics for Artists : unilluminated works to hang on a

Electronics for Artists with Electronics for Artists, they don't have to. With today's modern technology-LEDs, servo motors, motion...

Author : Simon Quellen Field

With today's modern technology-LEDs, servo motors, motion sensors, speakers, and more-artwork can incorporate elements of

Publisher : Chicago Review Press

speakers, and more-artwork can incorporate elements of light, sound, and motion for dramatic effects. Author

1613730144

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1613730144

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for dramatic effects. Author and educator Simon Quellen Field has developed a primer for creative

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Ratio : the very “truth” of cooking: it is...

Ratio : takes us to the very “truth” of

Ratio it is not about recipes but rather about basic ratios and fundamental...

Author : Michael Ruhlman

basic ratios and fundamental techniques that makes all food come together, simply.

Publisher : Simon and Schuster

food come together, simply. When you know a culinary ratio, it’s not

1416566120

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1416566120

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not like knowing a single recipe, it’s instantly knowing a thousand. Why

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The Science Of Cooking : students and adopting faculties, this work...

The Science of Cooking : laboratory manual for students and adopting

The Science of Cooking work is intended for non-science majors / liberal studies science courses and will cover a...

Author : Joseph J. Provost

studies science courses and will cover a range of scientific principles of food, cooking and

Publisher : John Wiley & Sons

of scientific principles of food, cooking and the science of taste and smell. Chapters include:

1118674200

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1118674200

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and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste

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